How to make Lagan ki Murgh Biryani -

This Parsi style biryani, like the name suggests, is fit for a wedding feast with a bonus that it is really easy to make. Long grain rice cooked in chicken stock flavoured with whole spices and layered over chicken cooked in aonion, cashew and yogurt based masala. Dum cooked till the flavours come together – this one is an indulgence for all the good dikra’s and dikri’s.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Lagan ki Murgh Biryani checkout Chicken Biryani, Green Masala Chicken Pulao, Multigrain Pulao. You can also find more Rice recipes like Chicken Pulao Methiwala Chawal Masoor Bhaath Quick Chicken Pulao

Lagan ki Murgh Biryani

Lagan ki Murgh Biryani Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lagan ki Murgh Biryani Recipe

  • Chicken on Bone cut into 10-12 pieces on the bone 750 grams

  • Basmati Rice soaked 1 1/2 cups

  • Chicken stock 4 cups

  • Cinnamon 1 inch

  • Mace blades (javitri) 4-6

  • Green cardamoms 4-6

  • Cloves 10-12

  • Black peppercorns 4-5

  • Few saffron strands

  • Salt to taste

  • Ghee 1/2 cup + for drizzling

  • Onion sliced 1 medium

  • Ginger 1 inch

  • Garlic cloves 7-8

  • Green chillies 10-12

  • Cashewnut paste 1 tablespoon

  • Yogurt 3 tablespoons

  • Garam masala powder 2-3 teaspoons + for sprinkling

  • Fried onions 5-6

  • Fresh mint leaves 8-10

  • Screwpine essence (kewra jal) 1 teaspoon


Step 1

Heat chicken stock in a deep thick-bottomed non-stick pan, add drained rice and mix well. Add cinnamon, 2-3 mace blades, 2-3 green cardamoms, 5-6 cloves, peppercorns, few saffron strands and salt and mix well. Cover and cook till the rice is done.

Step 2

Heat ghee in another deep non-stick pan, add 5-6 cloves, 2-3 green cardamoms, 2-3 mace blades and onion and mix well.

Step 3

Slice ginger and put into a mixer jar and grind with garlic, 3-4 green chillies and 2 tbsps water to a smooth paste.

Step 4

Add ground paste to the 2nd pan and mix well. Add chicken pieces and mix well. Cook for 5-7 minutes. Add salt, a few saffron strands, cashewnut paste and yogurt and mix well. Add 7-8 green chillies and garam masala powder and mix well. Cook till the chicken is done.

Step 5

Drain extra water if any from the cooked rice.

Step 6

Add 3-4 tbsps fried onions and mint leaves to the pan and mix well.

Step 7

Add rice and mix well. Add remaining fried onions, sprinkle garam masala powder, drizzle screwpine essence and ghee and mix well.

Step 8

Roll the whole wheat flour dough into a thin roll and keep it on the rim of the pan. Place a lid on top and press so that it fits tightly into the dough. Cook on low heat for 10-15 minutes.

Step 9

Open the lid and immediately transfer the biryani onto a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.